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Roasted Butternut Soup with Goat Cheese Toasts

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Yield 6 servings (serving size: about 1 cup soup and 1 toast)
Most any winter squash will work in this recipe. We like butternut for the nutty, slightly sweet flavor it lends to the soup. Serve this paired with a hearty salad studded with nuts and seeds for a more filling entrée.

Ingredients

  • 1 (2 1/2-pound) butternut squash
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 3 garlic cloves, minced
  • 6 cups Roasted Vegetable Stock
  • 2 cups coarsely chopped peeled Yukon gold potatoes
  • 2 teaspoons chopped fresh sage
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 (1-ounce) slices French bread baguette
  • 1/2 cup (2 ounces) goat cheese, crumbled
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons honey

Nutrition Information

  • calories 292
  • fat 10.1 g
  • satfat 3 g
  • monofat 5.7 g
  • polyfat 1.2 g
  • protein 7.3 g
  • carbohydrate 47.8 g
  • fiber 5 g
  • cholesterol 7 mg
  • iron 2.6 mg
  • sodium 546 mg
  • calcium 126 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Discard peel; mash pulp.

  3. Preheat broiler.

  4. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add squash, Roasted Vegetable Stock, and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 45 minutes or until potato is tender, stirring occasionally. Let stand 10 minutes. Discard bay leaf.

  5. Place bread slices in a single layer on a baking sheet. Broil 2 minutes or until toasted. Sprinkle about 4 teaspoons cheese on each slice; sprinkle evenly with chives.

  6. Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until thoroughly heated. Stir in parsley and honey. Serve with toasts.